Description
A fresh, layered summer dessert featuring juicy peaches, whipped cream, and tender cake in a beautiful trifle presentation.
Ingredients
- 24 oz pound cake (cut into 1‑inch cubes)
- 4 cups ripe fresh peaches (peeled, pitted, sliced)
- 4 cups heavy cream
- ½ cup powdered sugar
- 1 tbsp vanilla extract
- Instant vanilla pudding mix (optional custard layer)
Instructions
- Whip heavy cream, powdered sugar & vanilla to stiff peaks; set aside.
- Optionally mix instant vanilla pudding with cold milk until thickened.
- Arrange a thin layer of whipped cream in the bottom of a trifle bowl.
- Add a single layer of pound cake cubes.
- Spread pudding (if using) or more whipped cream over cake.
- Press peach slices around bowl’s edge, add peach layer atop.
- Repeat layers: cake → pudding/cream → peaches.
- Top with remaining whipped cream and garnish with peach slices & mint.
- Refrigerate at least 2–3 hours (or overnight) before serving.
Notes
- You can use store-bought pound or angel food cake.
- Pudding layer is optional—this is a light, no-bake dessert.
- Allow the trifle to chill so the cake absorbs moisture and flavors meld.
- Substitute canned peaches if fresh aren’t in season.
- Sprinkle toasted nuts (e.g. almonds, pecans) on top for crunch.